Vegan Carrot Cake With Cashew Icing

I don’t know why some people say that carrot cake is supposed to be baked in autumn/winter period. I mean, I get that carrots and all the spices used for that cake fit in the autumn mood, but hey, it’s not just some sad bad weather cake. It’s a carrot cake, it’s a brand on its own! So I think that spring or summer is just as good if not better to enjoy that gorgeous taste.

This cake is super moist and soft. And of course, very easy. The only thing to remember is to soak the cashews the night before and you’re all sorted. So really, nothing can go wrong!

Let’s get going!

Ingredients:

For the cake:

275g flour (I used half plain flour and half buckwheat flour)

3 tsp baking powder

2 tsp baking soda

3 tsp ground cinnamon

1 tsp ground nutmeg

220g brown sugar

150g coconut oil (melted)

350ml almond milk

400g grated carrots

100g chopped walnuts

a pinch of salt

For the icing:

200g cashews, soaked overnight and drained

juice squeezed from ½ lemon

100 ml almond milk

4 tbsp maple syrup

a pinch of salt

Method:

Start with making the frosting. Put all the ingredients in a food processor or high-speed blender and blend until smooth, which might take a good few minutes. Depending on how creamy your cashews are you might need to add a little bit extra almond milk. When ready, put the frosting in a bowl and leave in the fridge.